Sausage, Grape, and Gorgonzola Flatbread Pizza
A seemingly unlikely combination, the flavors in this Sausage, Grape, and Gorgonzola Flatbread Pizza work so well together, you'll find yourself craving this ultra thin crust pizza all the time.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings: 1 flatbread (4 servings)
- 2 Tbsp olive oil, divided
- 1/2 lb. spicy or sweet Italian sausage (if sausage is in casing, remove)
- 1 small onion, peeled and thinly sliced
- 1/4 tsp salt
- 1/2 batch flatbread dough (recipe below)
- 1/2 cup grapes, halved
- 3/4 cup crumbled gorgonzola cheese
- 1/2 tsp red hot pepper flakes, optional
- 3/4 Tbsp active dry yeast
- 1 1/2 cups lukewarm water
- 3/4 Tbsp salt
- 1 1/2 tsp granulated sugar
- 2 Tbsp extra-virgin olive oil
- 3 1/4 cups all-purpose flour
Pre-heat oven to 450 degrees. Place 9x13 baking pans in the oven as it heats.
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add sausage and cook while breaking up with a spoon or spatula until browned, about 5-7 minutes. Remove sausage to a bowl and set aside, leaving sausage grease in pan
Add sliced onion and salt to pan and cook until soft and just browning, for about 7 minutes. Remove from heat.
Divide dough into two portions. Wrap one portion in plastic wrap and store in fridge (can keep in fridge for about 7-10 days). On a lightly floured surface, roll the remaining dough portion into a roughly 9x13 inch rectangle.
Once oven is pre-heated remove pan and working quickly, sprinkle a little flour and/or cornmeal onto the pan (this will prevent the dough from sticking) and carefully place the dough rectangle on top.
Brush dough rectangle with 1 Tbsp of olive oil. Then sprinkle onions, sausage, grapes, and gorgonzola cheese evenly over the dough.
Bake for 9-12 minutes, until crust is golden. Sprinkle with red hot pepper flakes before serving.
Mix yeast and water in a large bowl and let rest for 2 minutes.
Stir salt, sugar, and extra-virgin olive oil into the mixture.
With a wooden spoon, mix the flour into the mixture.
Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.
- Flatbread dough recipe makes enough for two large flatbreads. Double the other flatbread ingredients to make two or wrap half the dough in plastic wrap and store in fridge for 7-10 days.
- Note that recipe prep time doesn't include 2 hours dough rising time.
- This flatbread was inspired by the now closed Bouchee restaurant in Boston.